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Record Information
Version5.0
StatusExpected but not Quantified
Creation Date2012-09-11 17:41:20 UTC
Update Date2023-02-21 17:19:55 UTC
HMDB IDHMDB0031154
Secondary Accession Numbers
  • HMDB31154
Metabolite Identification
Common NameAllitridin
DescriptionAllitridin, also known as (CH2=chch2S)2S or allyl trisulfide, belongs to the class of organic compounds known as organic trisulfides. These are organosulfur compounds with the general formula RSSSR' (R,R'=alkyl, aryl). Allitridin is a garlic, green, and metallic tasting compound. Allitridin has been detected, but not quantified in, several different foods, such as onion-family vegetables, garlics (Allium sativum), red onion, green onion, and garden onion (var.). This could make allitridin a potential biomarker for the consumption of these foods. Based on a literature review a significant number of articles have been published on Allitridin.
Structure
Data?1676999995
Synonyms
Chemical FormulaC6H10S3
Average Molecular Weight178.339
Monoisotopic Molecular Weight177.99446239
IUPAC Namebis(prop-2-en-1-yl)trisulfane
Traditional Namediallyl trisulfide
CAS Registry Number2050-87-5
SMILES
C=CCSSSCC=C
InChI Identifier
InChI=1S/C6H10S3/c1-3-5-7-9-8-6-4-2/h3-4H,1-2,5-6H2
InChI KeyUBAXRAHSPKWNCX-UHFFFAOYSA-N
Chemical Taxonomy
Description Belongs to the class of organic compounds known as organic trisulfides. These are organosulfur compounds with the general formula RSSSR' (R,R'=alkyl, aryl).
KingdomOrganic compounds
Super ClassOrganosulfur compounds
ClassOrganic trisulfides
Sub ClassNot Available
Direct ParentOrganic trisulfides
Alternative Parents
Substituents
  • Organic trisulfide
  • Allyl sulfur compound
  • Sulfenyl compound
  • Hydrocarbon derivative
  • Aliphatic acyclic compound
Molecular FrameworkAliphatic acyclic compounds
External Descriptors
Ontology
Physiological effectNot Available
Disposition
ProcessNot Available
RoleNot Available
Physical Properties
StateLiquid
Experimental Molecular Properties
PropertyValueReference
Melting PointNot AvailableNot Available
Boiling Point112.00 to 120.00 °C. @ 16.00 mm HgThe Good Scents Company Information System
Water Solubility50.65 mg/L @ 25 °C (est)The Good Scents Company Information System
LogP3.367 (est)The Good Scents Company Information System
Experimental Chromatographic Properties

Experimental Collision Cross Sections

Adduct TypeData SourceCCS Value (Å2)Reference
[M+H]+Not Available126.931http://allccs.zhulab.cn/database/detail?ID=AllCCS00001534
Predicted Molecular Properties
Predicted Chromatographic Properties
Spectra
Biological Properties
Cellular Locations
  • Membrane
Biospecimen LocationsNot Available
Tissue LocationsNot Available
Pathways
Normal Concentrations
Not Available
Abnormal Concentrations
Not Available
Associated Disorders and Diseases
Disease ReferencesNone
Associated OMIM IDsNone
DrugBank IDNot Available
Phenol Explorer Compound IDNot Available
FooDB IDFDB003168
KNApSAcK IDC00050530
Chemspider ID15481
KEGG Compound IDNot Available
BioCyc IDNot Available
BiGG IDNot Available
Wikipedia LinkDiallyl_trisulfide
METLIN IDNot Available
PubChem Compound16315
PDB IDNot Available
ChEBI ID78492
Food Biomarker OntologyNot Available
VMH IDNot Available
MarkerDB IDNot Available
Good Scents IDrw1018581
References
Synthesis ReferenceNot Available
Material Safety Data Sheet (MSDS)Not Available
General References
  1. (). Yannai, Shmuel. (2004) Dictionary of food compounds with CD-ROM: Additives, flavors, and ingredients. Boca Raton: Chapman & Hall/CRC.. .